Recommendation? Need a little help with grinding

J

Jason Seiler

Joined
Mar 20, 2019
Messages
6
Im having trouble with my grinds towards the tip of the blade, I can never seem to properly follow my grind line as it sweeps up. I can with a little work eventually get it right, but I would like to work on this a bit.

what is the rule of thumb here? if the grind is falling away from the line is my angle (not bevel angle) to shallow or too steep? Or am i beginning to start angeling the blade too soon or too late? you get the idea.

https://imgur.com/a/wfuVZvg
As you can see from the photo my grind starts to fall off the line towards the tip.

Any tips appreciated!!

Photo is just off 35 grit, not finished.
 
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What do you need help with, the tip? I’m assuming you’re using a jig? Is your mark on the same radius as the edge? If so, It looks like you need more pressure on the tip. You can try pulling the butt away from the grinder as you get near the tip. Jigs are nice but, at times, they can limit you on what you can do.
 
I can accomplish it with some distal taper without changing the bevel angle, sorry the photo doesn't show the distal taper. that's my issue is starting that taper at the correct place and thus following the desired grind line, I can EVENTUALLY get it right on the money, but it takes more fiddling than I would prefer.

My guess is in this example I started the distal too late.
 
So you’ve already ground in some distal taper before you beveled it? You can decrease the angle at the tip to get it to your grind line.
 
This is how to fix that.

When you are grinding as you approach the curve of the tip gently with your tang holding hand apply a bit of pressure twisting the blade a wee bit toward the spine of the blade.

This will move the grind line up as you move toward the tip.

Do not do it all at once. Take a pass, twist, check who high the grind move up.
 
By grinding in a distal taper the blade is thinner as you work towards the tip. If your bevel angle is consistent (when using a jig), then the bevel will get shorter as the material isn't as thick. The bevel angle needs to get shallower towards the tip to bring the grind line up. Saber type grinds on chef knives are much harder than camp knife due to height of bevel and thickness. If your using a jig it will be very difficult to do this but easy to do by hand now that you have a good bevel to follow. Just go slow.

I prefer to use a rest with my thumb behind the blade applying pressure where I need it. I'll put my thumb behind the low spot and use the edge of the belt. As my thumb approaches the spot where I need to raise the grind I start to apply pressure as I draw the blade across the belt.

Note that as the distal taper makes the blade thinner the angle between the bevel and face gets smaller making it more difficult to get a clean grind. Small deviations are more noticeable so light pressure is a must.

Stop short of your scribe line and sneak up on it with a finer and sharp belt.
 
Walter Sorrell has a really good video on grinding and he breaks it down how you have to move to get that tip grind.
 
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